Transcript Cooking Science: How Foods React to Heat

CHRM 1030 CULINARY
FOUNDATIONS
Dry Heat Methods
Student will be able to:
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Name the most important components of foods and
describe what happens to them when they are cooked
by dry heat methods.
Describe the ways in which heat is transferred to food
in order to cook it.
List the factors that affect cooking times.
Describe the dry heat cooking methods used in
commercial kitchens.
Cook foods by frying, sauté, broil, roast, smoke and
grill.
Evaluate foods cooked by dry heat methods.
Components (The Big Five)
1.
2.
3.
4.
5.
Proteins
Carbohydrates-Starches
Carbohydrates-Sugars
Water
Fats
Proteins
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Denature, then coagulate
Heat and pH
Start to denature at 140°F
Loose moisture and firm up
Proteins-Examples
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Beef
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Rare
Medium
Well Done
Eggs
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Au Drool
Done
Browned
Carbohydrates-Starches
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Gelatinize when heated with or around
water
Occurs about 180°F to 190°F
Starch absorbs all surrounding available
water-birefringence
Carbohydrates-Starch Examples
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Grains
Flours
High Starch Vegetables-carrot, potato,
rutebega, etc
Carbohydrates-Sugars
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Melt during heating
Release water held by chemical bond
Remaining “dry” sugar becomes
superheated
Caramelizes at 335°F
Carbonizes at 337°F
Carbohydrates-Sugars-Examples
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Refined cane sugar/beet sugar
Maple syrup
Milk sugar (lactose)
Blood sugar (glucose)
Fiber/connective tissue
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Fruit/vegetables= cellulose
Protein in meats=amino acid matrix of collagen
and elastin
Fibers soften in the presents of heat.
Acids and alkali can change textures to hard or
soft depending upon the type of fiber or
connective tissue.
Dry heat toughens and shrinks all fibers and
connective tissues.
Fats
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Melt when heated to 90 to 95
Butter, oil, animal fats such as lard and tallow
are solid at room temperature
When heated, fats melt and are used as a
lubricator and buffer of heat and temperature.
Some fats called lipids or liquid fats are oils that
remain liquid at room temp-olive oil, canola oil,
peanut oil, etc.
Water
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Evaporates at 212°F
Water carries flavors and also regulates
temperatures in the cooking process
Universal solvent
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Changes thermal properties
Why is food cooked?
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To remove pathogens
To make food more palatable
Improve digestion
Improve flavor
How are we going to know when
food is "done"?
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Look
Feel
Smell
Temperature
Four factors:
Determining Cooking
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Temperature
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Speed of heat transfer
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steam is faster than air, density of materials.
Size and shape
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Cooking temperatures of materials, 140 is meat as an
example
consider surface mass.
Nature of the food itself
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is it protein, fat, carbo, sugar full of connective tissue?
Dry Heat Methods—No water
Bake
Broil
Grill
Griddle
Roast
Saute
Pan Fry
Deep Fry
225 to 450
550 +
550+
200 – 450
225 – 450
260 – 437
260 – 437
325 - 375
Important ideas to remember
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Method selected gives the finished product
a specific texture, appearance, aroma and
flavor.
Methods are not suitable for all foods
W/O method there are choices/decisions
to make depending on what is being
cooked, such as how to cook an egg, or a
piece of fish, etc.
ROASTING / BAKING:
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Heated in an enclosed space
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sear
low temp
high temperature
BROILING / GRILLING
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high heat from above or below
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small cuts of even thickness
lower heat if well done, raise heat if rare
SAUTEING:
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quickly in a small amount of fat such as
clarified butter or oil
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cut uniformly, pound out to evenly
do not overload pan, keep food jumping
PAN-FRYING
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½ submerged in hot fat.
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brown than lower heat (necessitates a very
hot pan)
coating prevents drying out.
DEEP-FRYING
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submerged in a large quantity of hot oil.
Cooked by convective heat.
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product must be dry to avoid splattering.
Batter or coating to help
product from drying out and overcooking.
small pieces cook quickly, larger pieces lower
temperature to avoid burning of batter or
coating.